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http://www.veganbaking.net/recipes/frozen-desserts/ice-creams/double-chocolate-brownie-chunk-ice-creamhttp://www.veganbaking.net/recipes/frozen-desserts/ice-creams/double-chocolate-brownie-chunk-ice-cream
This Vegan Double Chocolate Brownie Chunk Ice Cream recipe was going to be called Triple Chocolate Brownie Chunk Ice Cream due to it's use of two different types of chocolate and brownie chunks mixed in. Then I realized that things were starting to get out of hand and I had to look out the window and count to ten. Its still full of chocolate though; This Category 1 chocoholic wouldn't lie. It's a great way to use up those extra Ultimate Vegan Brownies you have lying around that you've desperately been trying to eat. Wishful thinking, no? Drizzling some Double Chocolate Sauce over the top is highly recommended. {loadposition share}

This Vegan Double Chocolate Brownie Chunk Ice Cream recipe was going to be called Triple Chocolate Brownie Chunk Ice Cream due to it's use of two different types of chocolate and brownie chunks mixed in. Then I realized that things were starting to get out of hand and I had to look out the window and count to ten. Its still full of chocolate though; this Category 1 chocoholic wouldn't lie. It's a great way to use up those extra Ultimate Vegan Brownies you have lying around that you've desperately been trying to eat. Wishful thinking, no? Drizzling some Double Chocolate Sauce over the top is highly recommended.

1) Simmer the cashew mixture

In a medium saucepan add the cashews, water, sugar, espresso powder and salt. Cover the saucepan, bring it to a boil and simmer for 10 minutes.

2) Simmer with the starch then add the cocoa powder

Add the arrowroot flour or tapioca starch and simmer for 4 more minutes. Now add the cocoa powder and simmer for 1 minute.

3) Blend the creamy base ingredients with the rest of the flavor building ingredients

Transfer the mixture to a blender and add the vegetable oil, agave syrup, apple cider vinegar, vanilla extract and semi-sweet chocolate. Blend on the Whip setting for one minute then transfer to a covered container and place in the refrigerator to cool for at least two hours.

4) Whip the ice cream mixture

Now we want to whip some air into the ice cream to improve creaminess. Beat the mixture for 2 minutes.

5) Process the mixture in an ice cream maker

Transfer to an ice cream maker and mix for about 30 minutes. Transfer the ice cream to a medium mixing bowl and stir in the brownie chunks.

6) Transfer the vegan ice cream to the freezer for it to harden

Transfer to a covered container and put it in the freezer for at least 3 hours. This recipe makes about 1 quart Vegan Double Chocolate Brownie Chunk Ice Cream.

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{loadposition article-end} ]]>Sun, 08 Aug 2010 00:01:58 -0400http://www.veganbaking.net/recipes/breads/pizza-crusts/sourdough-pizza-crusthttp://www.veganbaking.net/recipes/breads/pizza-crusts/sourdough-pizza-crust
This Vegan Sourdough Pizza Crust recipe has a little more oomph in the form of the flavors produced by wild yeast fermentation, also known as sourdough. The wild yeast isn't enough to leaven the dough completely on it's own so it's spiked with some bread yeast to help it along. This vegan crust is great for cheeseless pizzas or other pizzas where you're not using intensely flavored toppings and you'd like the crust to contribute more flavor to the pie. It's also a great way to use the sourdough starter you've been keeping in your fridge. You do have a resident starter in your fridge right? {loadposition share}

This Vegan Sourdough Pizza Crust recipe has a little more oomph in the form of the flavors produced by wild yeast fermentation, also known as sourdough. The wild yeast isn't enough to leaven the dough completely on it's own so it's spiked with some bread yeast to help it along. This vegan crust is great for cheeseless pizzas or other pizzas where you're not using intensely flavored toppings and you'd like the crust to contribute more flavor to the pie. It's also a great way to use the sourdough starter you've been keeping in your fridge. You do have a resident starter in your fridge right?

Vegan Sourdough Pizza Crust Recipe

1) Activate the yeast

In a medium mixing bowl, whisk together the sourdough starter and yeast. Let it sit for about 10 minutes so the yeast activates.

2) Build the dough and kead it

Stir in the bread flour, vegetable oil and salt. Transfer the dough to a clean surface and knead it for 12 to 15 minutes, kneading 1 Tablespoon of water into the dough at a time until just before the dough starts to stick to your hands.

3) Allow the dough to rise

Form the dough into a ball, coat it with vegetable oil and place it inside a clean medium mixing bowl. Cover the bowl with a plastic bag or plastic wrap and let it sit for about 4 to 6 hours until it gets 80% to 100% bigger.

At this point the dough can either be used immediately or covered in plastic wrap and refrigerated for up to several days. If you're using it later, make sure the dough is room temperature before removing it from the plastic wrap and forming it into shape.

4) Form the dough to shape and allow it to rise once more

Preheat your oven to 500F (260C). Form the dough into a disc with your hands. Place the dough on a baking sheet or pizza pan dusted with corn meal or flour and it push into shape with your fingers. The crust should be about 14 to 16 inches in diameter and 1/8 to ¼ inch thick. Once the desired diameter is achieved fold the outer 1 inch edge over the crust. Cover the pizza with plastic bags or plastic wrap and let it proof for 1 hour.

5) Apply the toppings and bake your vegan pizza to perfection

Cover the crust with tomato paste and your preferred toppings. If you're using spinach as a topping, make sure it's laid down first, with the sauce going on top. Bake the pizza for 7 minutes then rotate it 180 degrees and bake for another 7 minutes or until the outer diameter of the crust is golden. This recipe makes one Vegan Sourdough Pizza Crust.

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{loadposition article-end} ]]>Wed, 28 Jul 2010 03:28:53 -0400http://www.veganbaking.net/recipes/cakes/sponge-cakes/plum-cakehttp://www.veganbaking.net/recipes/cakes/sponge-cakes/plum-cake
This Vegan Plum Cake recipe is based on a traditional Pflaumenkuchen, or German plum cake. I broke with tradition a little and enhanced the plums with a splash of rum and a dusting of sugar and cinnamon. I wanted the intense fruit flavors to be well balanced by a flavorful cake so I used the power of yeasted cake to add flavor depth in the cake department. Yeasted cake also has the benefit of utilizing gluten bonds for binding which frees us from needing to use any fancy egg replacers. I purposely designed this cake to be on the dense side because I felt that it helped to showcase the plums.The result is a fruit forward plum topping baked into a cake that can hold it's own. Black plums are preferred due to their high level of sweetness. Feel free to make this cake using any combination of other stone fruits you may have on hand. {loadposition share}

This Vegan Plum Cake recipe is based on a traditional Pflaumenkuchen, or German plum cake. I broke with tradition a little and enhanced the plums with a splash of rum and a dusting of sugar and cinnamon. I wanted the intense fruit flavors to be well balanced by a flavorful cake so I used the power of yeasted cake to add flavor depth in the cake department. Yeasted cake also has the benefit of utilizing gluten bonds for binding which frees us from needing to use any fancy egg replacers. I purposely designed this cake to be on the dense side because I felt that it helped to showcase the plums.The result is a fruit forward plum topping baked into a cake that can hold it's own. Black plums are preferred due to their high level of sweetness. Feel free to make this cake using any combination of other stone fruits you may have on hand.

1) Prepare your spring form pan and whisk together the dry ingredients.

Lightly grease the inside of a 9 inch spring form pan. In a medium mixing bowl whisk together the flour, yeast and set aside.

2) Build the dough and allow it to rise

In another medium mixing bowl whisk together the non-dairy milk, sugar, Vegan Butter, vanilla extract and salt. Add this mixture to the flour and yeast mixture and mix with a spoon. Knead the mixture on a lightly floured surface for 5 minutes. Transfer the dough to a clean bowl, lightly coat it with oil, place a plastic bag or a sheet of plastic wrap over the bowl and allow the dough to rise for about 2 hours.

3) Prepare the plums

Preheat your oven to 400F (204C). Wash the plums, remove the pits and cut them into ¼ inch slices. To separate the plum from the pit, cut around the perimeter of the plum and then twist both halves in different directions. Place the plum slices in a bowl and toss with the spiced rum, sugar, cinnamon and lemon zest.

4) Press the dough into the spring form pan and let it rise once more

Roll out the dough to the inside diameter of the spring form pan on a lightly floured surface. Transfer it into the spring form pan and using your fingers, push it snug against inside of the pan. Cover the pan with a plastic bag or a sheet of plastic wrap and let it rise for about 1 hour.

5) Arrange the plums on top of the dough and bake the plum cake to perfection

Arrange the plum slices on top concentrically outward so that they're overlapping slightly like fallen dominoes. This will allow you to get maximum plum in the smallest amount of space. Lightly press the plums into the cake with your fingers. If there is any liquid left over in the bowl, drizzle it over the plums. Bake for 40 minutes. Serve warm with a dollop of non-dairy yogurt on top and accompanied by coffee or tea. Store in a covered container in the refrigerator for up to 5 days. This recipe makes one 9 inch Vegan Plum Cake or Pflaumenkuchen.

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{loadposition article-end} ]]>Mon, 26 Jul 2010 01:47:24 -0400http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/apricot-rye-muffins-or-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/muffins/apricot-rye-muffins-or-bread
The sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Vegan Apricot Rye Muffin recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins. {loadposition share}

The sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Vegan Apricot Rye Muffin or Bread recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins.

1) Curdle the non-dairy milk

2) Whisk together the dry ingredients

In a large mixing bowl whisk together the rye flour, baking powder and baking soda. Set aside.

3) Whisk together the flavor building ingredients

In a medium mixing bowl whisk together the sugar, vegetable oil, molasses, cinnamon, salt, vanilla extract, cardamom and espresso powder until well incorporated.

4) Mix the muffin batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix with an electric mixer for 1 minute. Now add the apricot preserves mix for an additional 30 seconds.

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Top each muffin with a dried apricot. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan. Top the loaf with 2 rows of 6 dried apricots. Bake for 55 minutes to 1 hour or until an inserted toothpick comes out clean. This recipe makes about 6 to 8 Vegan Apricot Rye Muffins.

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{loadposition article-end} ]]>Fri, 16 Jul 2010 06:19:46 -0400http://www.veganbaking.net/recipes/breakfast/pancakes/lemon-cornmeal-pancakeshttp://www.veganbaking.net/recipes/breakfast/pancakes/lemon-cornmeal-pancakes
Lemon and corn both work to bring out each other's best qualities in this Vegan Lemon Cornmeal Pancake recipe: corn highlights lemon's tanginess and lemon enhances corn's savory flavors. These bright, buttery flavors packed into a vegan pancake is a great way to start the day. Try them topped with a touch of almond butter, fruit and/or real maple syrup. {loadposition share}

Lemon and corn both work to bring out each other's best qualities in this Vegan Lemon Cornmeal Pancake recipe: corn highlights lemon's tanginess and lemon enhances corn's savory flavors. These bright, buttery flavors packed into a vegan pancake is a great way to start the day. Try them topped with a touch of almond butter, fruit and/or real maple syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

1) Curdle the non-dairy milk mixture

In a medium bowl, whisk together the non-dairy milk, lemon juice, lemon extract, vanilla extract and almond extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large bowl whisk together the corn meal, whole wheat flour, all-purpose flour, sugar, baking powder and baking soda.

3) Whisk the batter together

Whisk the Vegan Butter into the non-dairy milk and lemon juice mixture from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the lemon zest and the corn.

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well on cast iron surfaces. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
This recipe makes about 12 Vegan Lemon Cornmeal Pancakes.

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{loadposition article-end} ]]>Mon, 28 Jun 2010 22:23:33 -0400http://www.veganbaking.net/recipes/pies/strawberry-rhubarb-piehttp://www.veganbaking.net/recipes/pies/strawberry-rhubarb-pie
Strawberry and rhubarb's sweet and tart flavors are married with a hint of orange zest in this Vegan Strawberry Rhubarb Pie recipe. Strawberry and rhubarb together in a flaky pie crust is probably the most effective way to ring in the spring and summer months via flavor alone. Both of these fruits let go of lots of water during baking which can make things on the soupy side. A generous amount of arrowroot flour and a longer baking time at a slightly lower temperature than usual solves this issue and gives the pie a chance to bake to its juicy perfection. It's like a summer vacation in your mouth. {loadposition share}

Strawberry and rhubarb's sweet and tart flavors are married with a hint of orange zest in this Vegan Strawberry Rhubarb Pie recipe. Strawberry and rhubarb together in a flaky pie crust is probably the most effective way to ring in the spring and summer months via flavor alone. Both of these fruits let go of lots of water during baking which can make things on the soupy side. A generous amount of arrowroot flour and a longer baking time at a slightly lower temperature than usual solves this issue and gives the pie a chance to bake to its juicy perfection. It's like a summer vacation in your mouth.

1) Prepare your pie crust

Prepare a 9 inch pie crust. Don't roll out the dough yet. Remove it from the refrigerator but keep it in plastic wrap so it stays moist. If you're using a store bought crust make sure it's thawed and in a plastic bag.

2) Prepare your strawberry rhubarb pie filling

Preheat your oven to 375F (191C) with a rimmed baking sheet on the lowest rack. Wash the strawberries and rhubarb, chop and toss together in a medium mixing bowl. In another medium bowl whisk together the sugar, arrowroot flour, orange zest, vanilla extract and salt. Add the sugar mixture to the bowl containing the strawberries and rhubarb and toss until well combined.

3) If using a homemade crust, place it in your pie plate

If you're using a home made pie crust, prepare it in the pie plate and roll out the top layer in between two sheets of parchment paper.

4) Transfer the pie filling to the pie and secure the top crust

Transfer the pie filling to the pie shell. Don't be afraid to pile it into a huge mound; the fruit will cook down considerably during baking. Using a pastry brush dampened with water, moisten the outer diameter of the pie crust to allow the top crust to form a good bond when it's placed over it. Cover the pie with pie crust and cut the excess top and bottom crusts until 1 inch is protruding beyond the pie plate. Now work your way around perimeter of the pie while gently pressing the top layer of crust onto the lower layer. Work your way around the perimeter again and flip the 1 inch of protruding crust under itself as you go around. Using the end of a fork, work your way around the crust one last time, pressing its end along the perimeter of the crust horizontally to form a visually appealing crimp.

5) Bake to perfection

Cut 8 slits into the top crust and dust it with the 1 teaspoon of sugar. Place the pie in the oven on the rimmed baking sheet. This baking sheet serves three purposes: 1) it will catch any spill-over before it ends up on the floor of your oven. 2) it allows heat to be drawn to the bottom of the pie, accelerating its baking and reducing its tendency to become soggy. 3) The baking sheet allows the pie to easily be removed from the oven after baking. Bake for about 1 hour, 10 minutes or until the crust is golden, making sure to rotate the pie 180 degrees halfway through the baking duration. Cool the pie on a wire rack for 3 to 4 hours before serving.
Covered with plastic wrap, the pie will keep in the fridge for up to one week. This recipe makes one Vegan Strawberry Rhubarb Pie.

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{loadposition article-end} ]]>Tue, 22 Jun 2010 02:42:45 -0400http://www.veganbaking.net/recipes/brownies-and-bars/brownies/ultimate-brownieshttp://www.veganbaking.net/recipes/brownies-and-bars/brownies/ultimate-brownies
Ultimate is not something that I throw around lightly, especially for vegan brownies. I've had my share of vegan and regular brownies and been baffled by how lacking vegan versions are. Growing up on my Grandmother's brownies, I learned that a good brownie should be dense, fudgy and soft; not light, cakey and dry. Why is it so hard to emulate a traditional brownie recipe that simply consists of a few simple ingredients? Hint: it's due to the egg, which emulsifies, binds, slightly leavens then bakes up as part of the actual base of the brownie itself. To emulate this takes an expedition deep into the innards of brownie science, oh and for me, about seven years of failing until figuring this out. {loadposition share}

Ultimate is not something that I throw around lightly, especially for vegan brownies. I've had my share of vegan and regular brownies and been baffled by how lacking vegan versions are. Growing up on my Grandmother's brownies, I learned that a good brownie should be dense, fudgy and soft; not light, cakey and dry. Why is it so hard to emulate a traditional brownie recipe that simply consists of a few simple ingredients? Hint: it's due to the egg, which emulsifies, binds, slightly leavens then bakes up as part of the actual base of the brownie itself. To emulate this takes an expedition deep into the innards of brownie science, oh and for me, about seven years of failing until figuring this out.

I started by emulating two eggs with water and golden flax meal. I then added some baking soda to the flour to emulate egg's subtle leavening tendencies. Cocoa powder along with semi-sweet chocolate and espresso powder allows the complex chocolate flavors to truly shine. I tested these brownies with canola oil but later settled on Vegan Butter or margarine because it allowed the flavor to mingle and slightly evolve along the flavor profile, rather than diminishing in a downward spiral which was the case with canola oil. This is why chocolate baked goods with canola oil rarely match up to chocolate baked goods with Vegan Butter or margarine. In order to make dense, soft vegan baked goods like brownies and cookies that are similar to their egg-laden counterparts, the dough must be extremely thick because the egg is not going to be there to act as a structure builder as flour does. Thus, you have to add extra flour so it can take over for the egg. The result of this vegan brownie R&D is a dense, fudgy, soft brownie with a complex chocolate flavor.

Update: I originally developed this recipe to call for 35 minutes of baking on the lowest oven rack position in your oven. Many commenters came forward with their results and it started to become clear that a shorter baking time on the middle oven rack position could actually improve the flavor and texture of the brownies. After some additional testing, I've confirmed that baking on the middle rack for 25 minutes actually yeilds softer, chewier, fudgy, more flavorful brownies with fruitier chocolate notes! It looks like the longer baking time I originally called for was cooking off some of these more volatile chocolate flavors. I'm thrilled that your helpful input was able to help me make this recipe even better!

1) Prepare the flax meal, your oven and your baking dish

In a small mixing bowl whisk together the water and flax meal. Let it sit for about 10 minutes so the mixture gets goopy. Ensure your oven rack is in the middle rack position. Preheat your oven to 350F (177C). Line an 8 x 8 inch baking dish with parchment paper allowing excess parchment paper on opposite sides so you can pull the brownies out of the baking dish later.

2) Whisk together the four and baking soda

In a medium mixing bowl whisk together the all-purpose flour and baking soda. Set aside.

3) Mix the vegan brownie dough

In another medium mixing bowl add the cocoa powder, semi-sweet chocolate, espresso powder and salt. Add the boiling water and using a spoon, mix in the ingredients into a paste, making sure that all of the chocolate pieces are melted. Add the sugar, Vegan Butter, vanilla extract, flax meal mixture from Step 1 into the chocolate mixture and mix with an electric mixer until smooth. Stir in the walnuts if you're using them. Using a spoon, mix in the flour until well combined. The mixture will become extremely thick and you may need to use your hands to mix. Refrain from mixing this dough with an electric mixer at this point; this will overwork the dough and activate too much gluten, negatively affecting the texture of the brownies.

4) Transfer the brownie batter to a baking dish and bake to perfection

Transfer the batter to the baking dish. You may need to use your fingers or a spatula to press the thick dough into place. Bake for 25 minutes on your oven's middle rack. Transfer the baking dish to a wire cooling rack and allow it to cool for about an hour.

5) Allow the vegan brownies to cool completely

Transfer the brownies to a cooling rack by lifting them out of the baking dish by taking hold of the exposed parchment paper on each side. Allow them to cool completely before slicing into squares.
This recipe makes one 8 x 8 inch baking dish of Ultimate Vegan Brownies.

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{loadposition article-end} ]]>Mon, 07 Jun 2010 04:10:44 -0400http://www.veganbaking.net/recipes/breads/hearth-breads/sprouted-wild-yeasted-whole-wheat-breadhttp://www.veganbaking.net/recipes/breads/hearth-breads/sprouted-wild-yeasted-whole-wheat-bread
This Sprouted Wild Yeasted Whole Wheat Bread recipe is a nod to how the first breads probably got their start. Wheat berries were probably softened with water, ground and left out in the elements where they were then populated by airborne yeasts and bacteria, causing the dough to rise slightly. Placing this dough on hot rocks in or near a fire probably resulted in a fine vegan treat like nothing else available at the time. {loadposition share}

This Sprouted Wild Yeasted Whole Wheat Bread recipe is a nod to how the first breads probably got their start. Wheat berries were probably softened with water, ground and left out in the elements where they were then populated by airborne yeasts and bacteria, causing the dough to rise slightly. Placing this dough on hot rocks in or near a fire probably resulted in a fine vegan treat like nothing else available at the time.

The magic of flourless, sprouted wild yeast breads

Similar to Flourless Sprouted Wheat Bread and Wild Yeasted Wheat Bread, this bread is a great example of how amazing breads can be when you allow nature to do most of the work. This is not your grandmother's bread; since it utilizes sprouted, ground wheat berries that are then wild yeasted, the result is an extremely dense, hearty and flavorful loaf. Since the sprouting of the wheat berries and the wild yeasting of the dough provides so much complex flavor, there's no need to enrich the dough with sweeteners and excess salt. A little salt is added as a flavor enhancer. This bread is very similar to Manna Bread which I reviewed here. Due to it consisting of wild yeasted wheat berry purée, it doesn't rise considerably and is extremely dense. It takes several days to make but if you enjoy hearty, crusty, dense breads such as pumpernickel then it will be well worth it. Once you've mastered this bread feel free to make several loaves at a time, slice it then freeze it for maximum convenience.

Sprouted Wild Yeasted Whole Wheat Bread Recipe

1) Sprout the wheat berries

Soak the wheat berries for about 18 hours. Drain then sprout the wheat berries, rinsing 2 to 3 times per day until the sprout is barely visible. This should take about 24 to 36 hours. If the berries sprout and you don't have time to proceed to step 2, place them in the refrigerator to slow their sprouting rate down. Here's more information on sprouting grains.

2) Process the wheat berries

Pat the berries with a paper towel to remove as much moisture as possible. Divide the sprouted wheat berries roughly in half into two separate batches and process them in a food processor until they form a ball and break apart. This should take a few minutes per batch.

3) Make the wild yeast starter

Add ½ cup of the wheat berry purée and 6 Tablespoons of water to a clean small bowl and mix together with a clean fork until well incorporated. Cover the bowl with a cheese cloth secured with a rubber band to keep flies out and keep it in a cool, dry place. Transfer the remaining purée into a covered container and refrigerate. Mix in 2 Tablespoons of wheat berry purée and 1 Tablespoon water into the smaller portion of the mixture every day for about 8 days. After about 8 days the mixture should be slightly bubbly and smell sour from fermentation. Although rare, if the mixture smells putrid it may have gotten contaminated with undesirable microbes. In this case you may be able to correct it by mixing in 2 more Tablespoons of wheat berry purée and waiting another 12 hours or so. If the mixture continues to smell putrid, discard the mixture and start over.

4) Knead the dough

Place the large portion of wheat berry purée on a large clean counter surface. Flouring this surface is not necessary. Squish it so it's flat, add the fermenting wheat berry mixture and salt. Fold over and knead the ingredients together.

5) Let the dough rise

Knead it for 15 minutes. The dough will start out a little firm and get stickier as the gluten gets activated and the dough warms from the heat of your hands. The dough will seem more moist than traditional bread dough- this is ok. Resist the urge to add additional flour like you would in a traditional bread recipe. Coat the dough with olive oil, place it in a bowl and cover the bowl with a plate or plastic bag. Let it rise for about 12 hours. When it's done rising do not degass the dough by squeezing the gasses out of it; we'll want to maintain the rise as much as possible and handle it extremely carefully from now on.

6) Proof the dough

With dampened fingers, carefully form the dough into a lightly oiled loaf pan, taking special care to press the gas out of the dough as little as possible. Cover it with the damp cloth and and let it sit, or proof, until it has domed slightly, about 4 hours.

7) Bake the vegan bread to perfection

Preheat your oven to 375F (191C). Bake until the internal temperature of the bread measured with an instant-read thermometer registers 180-190F (82-88C). If you don't have a thermometer, this is about 45 minutes or until the bottom of the loaf sounds hollow when the loaf pan is tapped with a blunt object like a rolling pin. Rotate the loaf 180 degrees in the oven halfway through the baking duration for even baking. Remove from the pan when cooled completely. This bread is best stored covered in a cool dark place or pre-sliced and stored in a plastic freezer bag in the freezer. This recipe makes one loaf of Sprouted Wild Yeasted Whole Wheat Bread.

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{loadposition article-end} ]]>Mon, 31 May 2010 18:10:36 -0400http://www.veganbaking.net/recipes/cake-decorating/toppings/white-chocolate-ganachehttp://www.veganbaking.net/recipes/cake-decorating/toppings/white-chocolate-ganache
This smooth Vegan White Chocolate Ganache recipe uses cocoa butter without the cocoa solids making it a versatile white and creamy vegan topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache. {loadposition share}

This smooth Vegan White Chocolate Ganache recipe uses cocoa butter without the cocoa solids making it a versatile white and creamy vegan topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache.

1) Melt the cocoa butter

Melt the cocoa butter in a small saucepan over low heat. Transfer it to a metal, glass or ceramic mixing bowl and set aside.

2) Whisk together the flavor building ingredients and caramelize them slightly

In a medium saucepan add the water, sugar, soy milk powder, agave syrup or corn syrup and salt over medium heat while whisking constantly until the mixture starts to simmer. Add a candy thermometer to the mixture, bring it to 200F (93C) then proceed to Step 3. The agave syrup or corn syrup is in the recipe to discourage the sugar from recrystallizing as the mixture cools. The soy milk powder is in the recipe to give substance, enhance flavor and aid in the ability of the ingredients to mix together.

3) Whisk together the flavor building ingredients and the melted cocoa butter

Transfer the mixture to the bowl containing the melted cocoa butter and whisk until smooth. Getting the ganache to solidify properly is the tricky part. It's important to whisk it until it's smooth several times while it's cooling to ensure that the cocoa butter doesn't separate from the rest of the mixture and solidify on it's own. Place the bowl in the refrigerator for 15 minutes. Whisk the mixture until smooth and return it to the refrigerator. Remove from the refrigerator whisk until smooth again and return it to the refrigerator for 5 minutes. Repeat whisking in 5 minute intervals a couple more times until the ganache has solidified enough for you to work with. If it solidifies too much the bowl can be placed over a burner on low heat while the mixture is whisked again before proceeding with the cooling process again.

Use the mixture while it's warm or wait for it to cool depending on your application. This recipe makes about 2 cups of Vegan White Chocolate Ganache.

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{loadposition article-end} ]]>Wed, 26 May 2010 23:15:32 -0400http://www.veganbaking.net/recipes/breakfast/waffles/gingerbread-waffleshttp://www.veganbaking.net/recipes/breakfast/waffles/gingerbread-waffles
One of my favorite breakfasts is this Vegan Gingerbread Waffle recipe accompanied by a cup of strong coffee and veggie sausage on the side. Just when you''re thinking that you may be eating dessert you'll notice a savoriness that will assert that this is indeed breakfast. Slather these vegan waffles with a touch of almond butter, a splash of maple syrup and a sprinkling of Balsamic Candied Pecans to make this a truly memorable experience. {loadposition share}

One of my favorite breakfasts is this Vegan Gingerbread Waffle recipe accompanied by a cup of strong coffee and veggie sausage on the side. Just when you''re thinking that you may be eating dessert you'll notice a savoriness that will assert that this is indeed breakfast. Slather these vegan waffles with a touch of almond butter, a splash of maple syrup and a sprinkling of Balsamic Candied Pecans to make this a truly memorable experience.

1) Toast the corn meal and whisk together the flavor building ingredients

Preheat your waffle iron. Toast the corn meal in a large skillet over low heat for about 10 minutes, stirring occasionally until golden. Set aside. In a medium bowl whisk together the non-dairy milk, molasses, coconut oil, canola oil and vanilla extract.

2) Whisk together the waffle batter

In a large bowl whisk together the corn meal, whole wheat flour, all purpose flour, oat bran, sugar, ginger, baking powder, baking soda, cinnamon, nutmeg and salt. Mix in the wet ingredients from Step 1 until well incorporated.

3) Bake the vegan waffles to perfection

Liberally coat the waffle iron cooking surface with cooking spray. It's important to do this every time you add batter to the waffle iron or they will become long-term friends. Using a ladle, pour enough batter to cover ¾ of the surface of the waffle iron. Cook 4 to 5 minutes or until the waffles can be easily removed with two forks. Repeat with the remaining batter.

The waffles keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 6 Vegan Gingerbread Waffles.

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{loadposition article-end} ]]>Wed, 19 May 2010 00:59:03 -0400http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-peanut-butter-frostinghttp://www.veganbaking.net/recipes/cake-decorating/frostings/rich-peanut-butter-frosting
This silky smooth Rich Vegan Peanut Butter Frosting recipe packs a peanut buttery punch that can really dress up any vegan cake. This recipe takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. It also utilizes the power of soy milk powder (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm. {loadposition share}

This silky smooth Rich Vegan Peanut Butter Frosting recipe packs a peanut buttery punch that can really dress up any vegan cake. This recipe takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. It also utilizes the power of soy milk powder (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm.

The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water.

1) Caramelize your sugar mixture

In a small saucepan, add the sugar, water, soy milk powder, agave syrup or corn syrup and salt. Place over medium heat while whisking frequently until it starts to simmer. Insert a candy thermometer and bring the mixture to 230F (110C). Once the candy thermometer is inserted you don't need to worry about whisking because natural heat convection currents will do the mixing for you. Remove from heat, transfer to a heat proof bowl and let it cool in the refrigerator until it's near room temperature, about one hour.

2) Beat in the rest of your vegan frosting ingredients

Beat in the shortening, peanut butter and vanilla extract until fluffy. Store the frosting in an airtight container in the refrigerator for up to 10 days. Make sure the frosting is at or near room temperature for optimum frost-ability. This recipe makes about 2 cups of Rich Vegan Peanut Butter Frosting or enough for about one layer of an 8 inch diameter cake.

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{loadposition article-body-ad} ]]>Wed, 05 May 2010 05:00:00 -0400http://www.veganbaking.net/recipes/pastries/strawberry-pop-tartshttp://www.veganbaking.net/recipes/pastries/strawberry-pop-tarts
Pop tarts are one of the easiest ways to pair fruit with flaky pastry goodness. This Vegan Strawberry Pop Tart recipe can be customized with whatever fruit preserves you have on hand. You can also fill them with things like chocolate; maple sugar and cinnamon; bananas and coconut, the possibilities are endless! Heck, you can even fill them with savory stuff like caramelized onions, mushrooms and potatoes. I won't judge. Just be sure to keep the filling under 2 teaspoons so they don't push out the sides during baking. The pastry is based on Flaky Pie Crust and features just the right ratio of Vegan Butter or margarine to shortening for the flakiest, most flavorful crust around.
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Pop tarts are one of the easiest ways to pair fruit with flaky pastry goodness. This Vegan Strawberry Pop Tart recipe can be customized with whatever fruit preserves you have on hand. You can also fill them with things like chocolate; maple sugar and cinnamon; bananas and coconut, the possibilities are endless! Heck, you can even fill them with savory stuff like caramelized onions, mushrooms and potatoes. I won't judge. Just be sure to keep the filling under 2 teaspoons so they don't push out the sides during baking. The pastry is based on Flaky Vegan Pie Crust and features just the right ratio of Vegan Butter or margarine to shortening for the flakiest, most flavorful crust around.

These puppies are even custom made to fit into your toaster for easy heating directly from the freezer. What more could you ask for? Don't get discouraged by the vodka. It cooks off completely during baking. It's there so the crust will both be easier to work with and contain less water to result in more flakiness. If you really aren't able to use vodka then change the water content of this recipe to 6 to 8 Tablespoons total.

1) Cut the Vegan Butter into the flour

In a large mixing bowl whisk together the flour, sugar and salt. Using a fork or pastry blender, cut the Vegan Butter and shortening into the flour until mixture resembles coarse sand. Take extra caution that you don't over mix.

2) Add the water and build the dough

Drizzle half of the chilled water and vodka over the mixture then gently toss using your fingers. Drizzle the other half in and toss again. Now use a spatula to fold the dough over itself and press down to compress it. Do this a few more times until the dough starts to stick together. Do not over mix or the gluten will start to activate which will make the crust tough and mealy. The goal is to add just enough water to hold the dough together. If you add too much water, the crust will be firm instead of flaky.

3) Chill the dough in your refrigerator to allow it to relax

Form the dough into a 4 inch disc, wrap in plastic wrap and chill in the freezer for at least one hour. This dough can be kept in the freezer for up to 6 months for later use. This step is important because it allows the gluten in the dough to relax which allows the dough to be soft, elastic and resist crumbling during forming.

If you're working in extremely hot weather conditions, don't be afraid to put things in the freezer for a few minutes while you're working. The goal is to have a cool crust go into a hot oven so the crust 'pops' from the pockets of fat and water. This is what makes a flaky crust.

4) Use parchment paper to help you roll the dough flat

Cut two pieces of parchment paper to 12 x 12 inches. Rolls of parchment paper for home use are usually 12 inches long so you can use the box as a ruler. Unwrap one of the dough disks, place it on a sheet of parchment paper and cover it with the other sheet of parchment paper. Roll the dough out from the center until it goes out to the edges of the parchment paper. Carefully flip the dough over into a baking sheet. Remove the top layer of parchment paper.

Don't worry if you have to patch the pie crust; this is normal. It's easily patched and repaired by lightly wetting each part to be joined with water then grafting on an extra piece of dough. Once it comes out of the oven, your repairs won't be too noticeable. When I work with pastry crusts I usually have a pastry brush and a glass of water on hand so I can easily wet the dough with the brush and patch it with pieces of leftover dough when necessary.

5) Cut the dough to size, add the preserves, seal and chill again

Using a pastry cutter or a dough separator cut the dough into a 9 x 10 inch rectangle. Now cut them into six 5 x 3 inch rectangles. Place 2 teaspoons of preserves in half of the dough rectangles. Work a water soaked pastry brush around the perimeter of each rectangle that contains preserves and then place each one's adjacent dough rectangle on top. Lightly press around the perimeter of each pop tart with your fingers to seal then press around the edges with the side of a fork to seal again. Poke a few holes in each tart with a toothpick to allow air to escape during baking. Freeze the pop tarts for anywhere between 2 hours and 6 months. If you choose to freeze them for more than a day, wrap them in plastic wrap.

6) Bake to perfection

Preheat your oven to 375F (191C). Arrange the frozen pop tarts on a baking sheet lined with parchment paper and bake for 30 to 35 minutes, rotating the sheets halfway through the baking duration. It's normal for a little of the filling to leak out during baking. Allow to cool until warm, dust with powdered sugar and serve. May also be stored in the freezer, covered for up to six months.
This recipe makes 6 Vegan Strawberry Pop Tarts.

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{loadposition article-end} ]]>Fri, 30 Apr 2010 01:16:22 -0400http://www.veganbaking.net/recipes/breakfast/pancakes/sourdough-pancakeshttp://www.veganbaking.net/recipes/breakfast/pancakes/sourdough-pancakes
This Vegan Sourdough Pancake recipe is one more reason to keep a sourdough starter in your refrigerator at all times. They're wild yeasted which gives them a fascinatingly complex flavor not normally found in either vegan or traditional pancakes. They require advance preparation of a sourdough starter that is used as the foundation of the batter. If you already have this batter around, these pancakes will be even easier to make than Easy Vegan Pancakes. If you keep your starter in the refrigerator, it doesn't need to be removed several hours before using as it does in bread baking. Feel free to mix 1 cup of berries or ½ cup chopped nuts into the batter before pouring. Top them with maple syrup and/or a dollop of almond butter. {loadposition share}

This Vegan Sourdough Pancake recipe is one more reason to keep a sourdough starter in your refrigerator at all times. They're wild yeasted which gives them a fascinatingly complex flavor not normally found in either vegan or traditional pancakes. They require advance preparation of a sourdough starter that is used as the foundation of the batter. If you already have this batter around, these pancakes will be even easier to make than Easy Vegan Pancakes. If you keep your starter in the refrigerator, it doesn't need to be removed several hours before using as it does in bread baking. Feel free to mix 1 cup of berries or ½ cup chopped nuts into the batter before pouring. Top them with maple syrup and/or a dollop of almond butter.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

2) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
This recipe makes about 10 Vegan Sourdough Pancakes.

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{loadposition article-end} ]]>Wed, 28 Apr 2010 03:41:34 -0400http://www.veganbaking.net/recipes/other-vegan-treats/maple-roasted-nutshttp://www.veganbaking.net/recipes/other-vegan-treats/maple-roasted-nuts
This Vegan Maple Roasted Peanut recipe makes an addictive snack. Once I was on a San Francisco Muni train and was in the process of getting busted for both sneaking on without paying and eating while on the train. As the Muni cops closed in, I clutched my container of Maple Roasted Peanuts tightly. {loadposition share}

This Vegan Maple Roasted Peanut recipe makes an addictive snack. Once I was on a San Francisco Muni train and was in the process of getting busted for both sneaking on without paying and eating while on the train. As the Muni cops closed in, I clutched my container of Maple Roasted Peanuts tightly.

Vegan Maple Roasted Peanuts Recipe

1) Prepare your water bath and get ready to caramelize

Cover a baking sheet with parchment or wax paper. In a medium saucepan, whisk together the maple syrup and salt. Fill a large bowl, that's bigger than your saucepan, with cold water. This bowl of water serves two purposes: if you get burned by hot syrup you can dip your hand in it. It will also be used to cool the hot saucepan after the mixture reaches 245F (118C). Bring the mixture to a boil on high heat, covered. Remove cover and reduce heat to medium low so the mixture simmers without boiling over. Do not stir the mixture from now on because natural convection currents will do the stirring for you.

2) Caramelize the maple syrup

Insert a candy thermometer and bring the mixture up to 245F (118C). After the mixture reaches this temperature it will start to burn rapidly so 245F (188C) is about the maximum temperature we can caramelize pure maple syrup. Remove from heat and dip the saucepan into the ice water for about 10 seconds to stop the caramelization process.

3) Stir the peanuts and spices into the maple syrup, pour and allow to cool

Stir in the peanuts, cinnamon and vanilla extract with a wooden spoon until well incorporated. Pour the mixture onto the baking sheet and separate the nuts as much as possible with two forks. Allow the mixture to cool for about 8 hours before breaking the mixture into individual nut size pieces.
This recipe makes about 8 cups of Vegan Maple Roasted Peanuts.

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{loadposition article-end} ]]>Fri, 23 Apr 2010 05:00:00 -0400http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-buttercream-frostinghttp://www.veganbaking.net/recipes/cake-decorating/frostings/rich-buttercream-frosting
Use this smooth, creamy Rich Vegan Buttercream Frosting recipe for decadent vegan cakes where you want some buttery flavor to shine through. In my search for a truly decadent frosting that is also resistant to melting in warmer temperatures, I utilized the power of soy milk powder. (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm. This allowed me to use a simple syrup (sugar and water) for a sweetener so the frosting is silky smooth. This vegan frosting also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. Finally, I used Vegan Butter or margarine as the main fat due to it's affordability and availability. {loadposition share}

Use this smooth, creamy Rich Vegan Buttercream Frosting recipe for decadent vegan cakes where you want some buttery flavor to shine through. In my search for a truly decadent frosting that is also resistant to melting in warmer temperatures, I utilized the power of soy milk powder. (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm. This allowed me to use a simple syrup (sugar and water) for a sweetener so the frosting is silky smooth. This vegan frosting also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. Finally, I used Vegan Butter or margarine as the main fat due to it's affordability and availability.

The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water.

1) Caramelize your sugar mixture

In a small saucepan, add the sugar, water, soy milk powder, agave syrup, salt and place over medium heat while whisking frequently until it starts to simmer. Insert a candy thermometer and bring the mixture to 230F (110C). Once the candy thermometer is inserted you don't need to worry about whisking because natural heat convection currents will do the mixing for you. Transfer to a heat proof bowl and let it cool in the refrigerator until it's near room temperature, about 1 hour.

2) Beat in the rest of the vegan frosting ingredients

Beat in the Vegan Butter and vanilla extract until fluffy. Store the frosting in an airtight container in the refrigerator for up to 10 days. Make sure the frosting is at or near room temperature for optimum frost-ability. This recipe makes about 2 cups of Rich Vegan Buttercream Frosting or enough for about one layer of an 8 inch diameter cake